Effect of Whey Protein Isolate on the Properties of Freeze Dried aloe vera (Aloe barbadensis Mill) Powder

Dayal, Ankit; Bhat, Anju; Rashid, Rafia; Singh, Jagmohan; Sharma, Sushil

doi:10.20546/ijcmas.2018.704.237

Cited by 4 publications

(2 citation statements)

References 16 publications

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“…The obtained MC powders were off-white in color with the L*, a*, and b* values in the ranges 89.86-95.08, -0.49 to 0.52, and 3.38-7.62, respectively (Table 3). These findings were consistent with Tan et al (2015) who reported that the L* value of MCs with MD and GA was 92.41 and with Dayal et al (2018) who also reported that the L* value increased with an increasing W 2 phase content. In addition, the a* and b* values of the obtained MCs tended to significantly decrease along with a higher ratio of MD-to-GA in the W 2 phase.…”

Section: Determination Of Physical and Chemical Properties Of Microca...supporting

confidence: 90%

Antimicrobial activity of microencapsulated nisin with ascorbic acid and ethylenediaminetetraacetic acid prepared using double emulsion and freeze-drying technique against Salmonella Enteritidis ATCC 13076 in culture broth and minced fish

2023

ANRES

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Importance of the work: Nisin, a 'generally recognized as safe' natural antimicrobial agent, has poor antimicrobial activity against Gram-negative bacteria and is easily combined with food components. Objectives: To enhance the antimicrobial activity of nisin against Gram-negative bacteria and to prolong its antimicrobial activity using an encapsulating-technique. Materials & Methods: Nisin (N) was combined with ascorbic acid (A) and ethylenediaminetetraacetic acid (EDTA, E) at final concentrations of 500 parts per million (ppm), 2,000 ppm and 250 ppm, respectively. Subsequently, double emulsion and freeze-drying techniques were applied to encapsulate the N-A-E mixture to decelerate their release and prolong their antimicrobial activity in culture broth and a minced fish sample. Results: Besides Gram-positive bacteria, the N-A-E mixture reduced Gram-negative bacteria by 24.74-100%. The obtained microcapsules (MCs) had a smooth surface and spherical morphology with values for moisture content, water activity and production yield of 1.33-5.51%, 0.248-0.402% and 84.00-98.76%, respectively. The MCs prepared using a ratio of maltodextrin-to-gum arabic of 1:1, with a ratio of primary emulsion-to-outer aqueous phase of 1:9 (weight per weight), produced the highest encapsulation efficiency (p < 0.05) of nisin (44.40%). The MCs could completely inhibit Salmonella Enteritidis ATCC 13076 in culture broth (4.85 log CFU/mL) after 4 d of incubation and also exhibited gradual release. In addition, the MCs had an antibacterial effect on minced fish by reducing S. Enteritidis ATCC 13076 by 1.5 log CFU/g after storage at 4 °C for 8 d. Main finding:The N-A-E mixture using an encapsulation approach showed potential as an alternative scheme to address the confined application of nisin in the food industry.

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Section: Determination Of Physical and Chemical Properties Of Microca...supporting

confidence: 90%

Antimicrobial activity of microencapsulated nisin with ascorbic acid and ethylenediaminetetraacetic acid prepared using double emulsion and freeze-drying technique against Salmonella Enteritidis ATCC 13076 in culture broth and minced fish

2023

ANRES

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“…The reduced Aw with increased concentration could be due to the increased encapsulation effect, which diminishes the ability of the core material to bind onto more water molecules [27]. The noticeably low Aw of MD:GA (9:1) could be attributed to maltodextrin's high total solid content [28]. MD:GA (5:5) and had no significant difference in Aw among the samples with increasing concentration due to multiple factors such as the conformation and topology of the molecule and the hydrophilic/hydrophobic sites absorbed at the interface [29].…”

Section: Water Activity and Glass Transition Temperaturementioning

confidence: 99%

Effects of Maltodextrin and Gum Arabic Composition on the Physical and Antioxidant Activities of Dewaxed Stingless Bee Cerumen

Iesa,

Chaipoot,

Phongphisutthinant

et al. 2023

Foods

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Background: Cerumen is a mixture of beeswax and plant resin made by stingless bees. It has antimicrobial and antioxidant properties and is often used in biological and therapeutic treatments. However, its adhesive characteristic makes cerumen challenging to process into powder. Methods: This study investigated the physical characteristics and antioxidant activity of the encapsulated freeze-dried dewaxed cerumen of Tetragonula laevicpes. The combination of coating materials at concentrations of 20%, 30% and 40% and carrier ratios of maltodextrin to gum arabic of 9:1, 5:5 and 3:7 were used to encapsulate dewaxed cerumen when freeze-dried; the control was maltodextrin at a concentration of 31.25%. Results: All carrier matrices showed high yields of >80% and similar powder characteristics of low moisture content, low water activity, high glass transition temperature and water dispersibility. Overall, antioxidant activities ranged from 69–80%, while the encapsulation efficiency of total phenolic content ranged from 46–68%. All carrier matrices show higher antioxidant activities than 31.25% maltodextrin, with the lowest antioxidant at 57%. Conclusions: The carrier ratio of 5:5 resulted in better physical properties and retained 68% of polyphenolic activity in powders.

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Maltodextrin concentration on the encapsulation efficiency of tempeh protein concentrate from Jack Bean ( Canavalia ensiformis ): physical, chemical, and structural properties

Yarlina,

Rizky,

Diva

et al. 2024

International Journal of Food Properties

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Effect of Whey Protein Isolate on the Properties of Freeze Dried aloe vera (Aloe barbadensis Mill) Powder

Cited by 4 publications

References 16 publications

Antimicrobial activity of microencapsulated nisin with ascorbic acid and ethylenediaminetetraacetic acid prepared using double emulsion and freeze-drying technique against Salmonella Enteritidis ATCC 13076 in culture broth and minced fish

Antimicrobial activity of microencapsulated nisin with ascorbic acid and ethylenediaminetetraacetic acid prepared using double emulsion and freeze-drying technique against Salmonella Enteritidis ATCC 13076 in culture broth and minced fish

Effects of Maltodextrin and Gum Arabic Composition on the Physical and Antioxidant Activities of Dewaxed Stingless Bee Cerumen

Maltodextrin concentration on the encapsulation efficiency of tempeh protein concentrate from Jack Bean ( Canavalia ensiformis ): physical, chemical, and structural properties

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